Sweet Gem Salad with Green Beans and Creamy Tarragon Vinaigrette

A salad of lettuce, radish slices, pumpkin seeds, and crumbled cheese tossed in a creamy dressing, served in a shallow stoneware bowl.

Sweet Gem Salad with Green Beans and Creamy Tarragon Vinaigrette

A wholesome, French-inspired and elevated salad using sweet gem lettuce, peppery radish, hearty grilled beans, toasted pumpkin seeds and a creamy tarragon vinaigrette. Ready in 30 minutes, and just the right amount of fancy.

Course Salad, Side Dish

Cuisine American, French, North American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 334kcal

Author Hannah Sunderani

Ingredients

Sweet Gem Salad:

2 heads baby gem lettuce , roughly chopped (190g)
2 cups flat beans , washed + trimmed - you can also substitute with green beans (225g)
1/3 cup pumpkin seeds , toasted
8 radishes , finely sliced
1 small red onion , finely sliced
1/2 cup vegan feta , crumbled

Creamy Tarragon Vinaigrette

3/4 cup coconut yogurt (or plain yogurt of choice)
1/4 cup + 1 tbsp olive oil
2 tbsp fresh tarragon , finely chopped (more for sprinkling)
2 tsp fresh chives , finely chopped (more for sprinkling)
1 1/2 tbsp lemon juice , (or apple cider vinegar)
1 tsp Dijon mustard
1 clove garlic , minced
Salt and black pepper , to taste

US Customary - Metric

Instructions

Preheat grill to high. Lightly spray the beans with oil and sprinkle with a pinch of salt. Place them in a single layer on the grill. Grill for 1-2 minutes until charred. Flip and grill the other side. If you don’t have a grill, heat oil in a heavy or cast-iron pan. Add beans and cook on high heat, stirring occasionally until charred, 2-3 minutes.
Allow beans to cool and chop into 2-inch pieces.
Add pumpkin seeds to a dry frying pan and toast, stirring frequently until golden, about 3-4 minutes. Let cool.
Make the creamy tarragon vinaigrette: In a small mixing bowl, combine the yogurt, olive oil, tarragon, chives, lemon juice, Dijon, garlic, and a pinch of salt and pepper. Whisk until smooth.
In a large mixing bowl, add the baby gem, grilled flat beans, toasted pumpkin seeds, radishes, red onion and feta. Drizzle with the tarragon vinaigrette and toss to combine. Option to serve with a sprinkle of fresh tarragon and chives if you wish.

Notes

This salad is best served fresh. To meal prep, store the salad ingredients and the dressing in separate airtight containers in the fridge, and toss together just before serving. Both will keep for up to 3 days.

Nutrition